Description
Today we’re preparing a dessert that’s equal parts ease and Old World Flare – a Ricotta and Walnut Cake with an Orange Marmalade Topping.
Ingredients
Units
Scale
- 1 cup of walnuts, chopped
- 2/3 cup of unsalted butter, softened
- 2/3 cup of sugar
- 5 eggs, separated
- Zest of 1 orange, finely grated
- 2/3 cup of ricotta cheese
- 6 tbs. all-purpose flour
- 4 - 5 tbs. of orange marmalade
- 2 tablespoons brandy or rum
- 3 tbs. shaved chocolate
Instructions
- Preheat oven 375 degrees F. Butter and line the base of a deep 9-inch round, loose-based cake tin. Set aside.
- Coarsely chop and gently toast the walnuts. Set aside.
- In a medium bowl, cream the butter and sugar until light and fluffy.
- Add the egg yolks, orange zest, ricotta cheese, flour and walnuts and mix.
- In a separate large bowl, whisk the egg whites until stiff peaks are formed.
- Fold a quarter of the whisked whites into the ricotta mixture, using a spatula. Carefully, fold in the rest of the whisked whites, until all is incorporated.
- Turn the mixture into the prepared tin and level the top with a spatula.
- Bake approximate 30 minutes, until the cake has risen and is firm.
- Allow the cake to cool in the tin, before transferring the cake to a serving plate.
- Heat the marmalade in a small saucepan with 1 tbs. of water. Stir in the brandy and remove from heat.
- Brush the top and the sides of the cake with the syrup.
- Sprinkle the top of the cake with shaved chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 pieces of cake
